Oromo / Orómo (Kyrgyz Steamed Meat Roll)

  • Total Time - 1 hour 45 minutes
  • Preparation (Dough and Filling) - 50 minutes
  • Steaming - 55 minutes
  • Servings: 6
  • Country: Kyrgyzstan
Oromo, a large steamed roll, sliced open to reveal a spiral meat filling, served with sour cream and herbs.

For Oromo, it is essential to have very thin dough and a sufficiently juicy filling. Unlike Mantu, the meat is spread over the entire surface of the dough. The same type of simple, unleavened dough used for Manti is utilized.

Oromo is usually sliced into discs and served as the centerpiece on a plate.

Ingredients

For the Dough

  • 400 g Plain Flour
  • 200 ml Water (lukewarm)
  • 1 pc Egg
  • 1 tsp Salt

For the Meat Filling (Et Oromo)

  • 500 g Ground Beef and/or Lamb
  • 3 pcs Onion, very finely chopped
  • 50 g Lamb Fat (tail fat, or butter/oil)
  • to taste Salt and Black Pepper
  • 0.5 tsp Cumin (ground)

For Serving

  • per serving Sour Cream or Smętana (Süsmö)
  • for garnish Fresh Dill or Coriander

Instructions

Step 1: Preparing the Dough and Filling

Knead a firm, smooth, non-sticky dough from the dough ingredients. Cover and let it rest for 30 minutes.

Meanwhile, mix the meat with the finely chopped onion, fat, salt, pepper, and cumin. The filling must be well-seasoned and juicy.

Step 2: Shaping the Oromo Roll

Roll the dough out into a very thin, large rectangular sheet (approximately 40x50 cm). It should be as thin as possible.

Spread the meat filling evenly over the entire surface of the dough, leaving a small border free.

Carefully roll up the filled dough into a tight roulade, starting from the longer side.

Step 3: Steaming

If the Mantovarka has enough space, you can coil the roll into a spiral ('snail' shape). If it is smaller, you can leave it as two straight rolls.

Thoroughly grease the racks of the Mantovarka (or steamer) with oil or butter to prevent the Oromo from sticking.

Place the roll on the rack (or the spiral in the center), cover, and steam over boiling water for 50-60 minutes.

Step 4: Serving

Transfer the cooked Oromo to a plate. Slice the roll into discs about 3-4 cm thick to show off the spiral shape.

Serve hot, drizzled with butter or sour cream (Süsmö) and sprinkled with fresh herbs.